This Thai Lentils with Sweet Potato and Basil recipe is so DELICIOUS! Tender lentils, earthy sweet potatoes, smooth coconut milk and a burst of flavor from basil, ginger, and a hint of Thai chilies.
Neither words nor pictures can do this dish justice: lentils, sweet potato basil, Thai chilies. Deliciousness, my friends. Deliciousness.
Tender little lentils cozy up so nicely with earthy sweet potatoes and smooth coconut milk. Every mouthful is just bursting with bright basil, ginger, and a hint of Thai chilies.
I’m so glad I made a huge pot of this because I’m planning on having it for lunch for the next six years. This is delicious over rice, but is also nice on it’s own if you forgot to make some while you were cooking this (not mentioning any names here…. but it was me).
You know I couldn’t help but come up with another 30-minute, one-pot meal, right?
While I was making this I was talking to the food because it smelled absolutely heavenly!
And with a delicious mix of colors.
I prefer my lentils to be on the softer-side, so by the time I had stirred everything into this dish and let it simmer they were practically reduced to mush. Ah, perfect. If you like yours a bit firmer, just cook them for less time.
I’m always here for you when you need super obvious cooking advice.
I hope that by this point I’ve convinced you that this is delicious and you should really make it, like, tonight.
Here’s the Recipe!
Thai Lentils with Sweet Potato and Basil Recipe
- 1 cup brown lentils - sorted and rinsed
- 4 cups fresh baby spinach leaves
- 4 cups vegetable broth - or chicken broth if you’re into that sort of thing
- 1 large sweet potato - peeled and diced
- 1 tsp. turmeric
- 1 Tbsp. olive oil
- 1 Tbsp. butter
- 2 cloves garlic - minced
- 1/2 onion - thinly sliced
- 14.5 ounce can diced tomatoes
- 2 Thai chiles - ribs and seeds removed, minced
- 1 inch of fresh ginger - peeled
- 2/3 cup light coconut milk
- 3 tablespoons fresh basil - roughly chopped
- In a large dutch oven (or other heavy bottomed pot), heat your butter and oil in a large skillet over medium-high heat. Once your oil is hot, add the onions, chilies, and garlic and cook, stirring frequently, for 2 minutes.
- Add in your broth, potatoes, and lentils and bring the mixture to a boil. Reduce the heat to low and simmer for 20-25 minutes until the sweet potatoes can be cut with a fork but haven’t turned to mush.
- Add in the can of tomatoes and the turmeric, then grate your ginger directly into the pot. Let the mixture cook for another 3 minutes or so, then stir in your coconut milk and spinach. Once your spinach is wilted and your dish is heated through, remove from heat and serve over rice. Top with fresh basil.